Empanada made Sugar's way!

What best way to remind me of the islands than frying this yummy treat. We would eat empanada in the morning, afternoon, evening & any time we can get our hands on it. I prefer eating them while they are still hot when the shell is still crunchy. Hmmm..what is inside? That depends on the maker. The filling is so versitile that you can add beef, chicken, pork even seafood for Lent [ crab, tuna ]. The filling is made with toasted ground rice, onions, garlic, [ meat of choice ] and seasoning. Is it time consuming? Well yes and no. Making the filling is quick. The crust is time consuming. But it is worth making. How did I get the color orange on the shell? No, I did not use food coloring from a bottle I used achote seeds. You can find these at your any Asian markets. Let's start making some yummy yum yumz.....shall we?

Utensils:

• Tortilla press [ if you don't have any, a rolling pin should work ]
• wax paper & lot's of it
• Fry pan
• tongs

You will need the following:

Empanada filling:

• 1 whole onion chopped
• 4 cloves garlic chopped
• 1 box sliced bacon and lot's of it!
• [ meat of choice amount depends on you ]
•  1 box Cream of rice [ plain ]
• 5 cups achote water [ more or less might be needed ]
• black pepper [ more or less depending on your taste ]

Steps:

1. Saute onions,garlic,bacon all together until bacon is cooked but not crispy
2. add one cup water and heat until almost to boiling point
3. season to taste
4. add toasted rice slowly a little at a time
5. add more water until rice thickens and is all cooked through
6. set aside to cool

Empanada shell:

1. 1 bag masa harina [ I usually use 1/2 bag ]
2. 5 cups achote water [ use more or less depending on how much masa harina you use]
3. 1 box cornstarch
4. salad oil [ 1 1/2 c estimated. I  use more or less ]
5. season to taste

steps:
this is where it gets tricky. I use half bag of masa harina, approximately 5 cups achote water, box of cornstarch the whole box please & salad oil. Mix them together until you get a dough like consistency. Season to taste. Make golf ball size balls and press in tortilla press between wax paper. Add one tablespoon or more of the cooled filling and fry until golden orange. Enjoy

*Note: I do not use a measuring cup in most of my recipes. The measurements are approximate but I am sure you will get good results. Remember: the trick to the filling is making sure the rice thickens and is cooked through. Use more or less water if needed & make sure you season to your taste buds. The trick to the crust is more or less achote water, whole box of cornstarch & salad oil until the dough looks shiny but not oily, and season your dough to your taste buds. Good luck and enjoy!

Kadun Tolang -Beef Knuckle Bone Soup

ahh..where should I start? This soup is so delicious, so yummy, so pleasing. Is it healthy? Well that depends on who you are asking. I don't suggest you make this soup every night just once in a while when you crave for some wholesome delishiousness this is the soup to make. This is a great Fall soup. Kadun tolang in translation means -beef bone soup.

You will need:
Beef bones { knuckles, bones, which ever fits your fancy}
Water and LOTS of IT
One whole onion cut up however you please
Garlic - two three cloves crushed
chicken stock
pepper
bok choy, napa, broccoli { your preferred veggie of choice cut up to your preference }

Fill your pot with LOT's of water. Rinse the bones and add to the pot. Add onions and garlic.Bring to a BOIL. Boil for 3-4 hours on medium heat. If you are fortunate enough to own a HUGE crock pot start making your soup in the morning on low heat. Do not season yet until your meat is fully cooked and the fatties are falling off the bone. From time to time you would need to scoop off the FATS that float to the top of the soup. 20minutes prior to serving bring the soup to a boil season to taste and add the bok choy, napa, cabbage, broccoli what ever veggie you like to add to this wonderful soup cook until the veggies soften.
Serve with rice and finadeni

 ~ gof mange

Stir Fried Pork n Kimchee

This was one of the dishes I would make for my dad except I would use tuna instead of pork. Total goodness made both ways!


you will need the following:

• Pork chop sliced thinly { bones n meated added to the stir fry as well for flavor}
• kimchee
• salt n pepper
• garlic powder

stir fry pork until golden brown. season to taste. Once pork is fully cooked add kimchee.

Slice pork thinly

Stir fry until golden brown

add your kimchee of choice

add kimchee to pork mixture

Enjoy!

Soup'ie Soup'ie

This soup got converted from my famous friend Estel's cassoulet. I was re-heating up the soup and notice left overs in the fridge { bacon, can jumbo olive, corn } I just added the ingredients. Heated up & Enjoy. I ran out of rice so we had garlic bread instead = )

Picnic for Dinner?

Probably the most simple yet fun picnic that my boys and I had yet. As you all should know by now I am all about presentation. Honey the food will dance if presented artfully. Last night we opted out on the traditional pizza and movie night and went on a picnic theme instead. This requires no cooking and a little creativity. You will need cheese {Russian, Gouda, sharp Cheddar}, rustic bread of choice {or the kind you likey} salami { get assorted whatever your taste desires} a cute and whimsical platter. Arrange as desired, have lot's of fun chatting and enjoying your time with the family. Whatever the case make it fun and memorable!

MUSSELS with GINGER & Green Onions

Mussels yummy yum yumz! I love seafood! I love cooking seafood! But eating it is the BEST! Mussel is very simple to cook and it adapts to different sauces well. Today I will boil it , drain , and then saute with ginger and green onion! Gof mange an dinanchi ya tipomata! { It is so delicious if it is cooked well and it does not have a fishy smell } Depending on how many people you will be feeding or if this is a meal or appetizer you need more or less.

Steps:

1. Boil mussels in salted water and drain
2. set aside
3. slice ginger thinly
4. saute in hot pan until fragrant
5. add drain mussels
6. mix together
7. season with salt and pepper
8. add green onion
9. enjoy!

Adai sa gof mange an un na pika { Taste better when it is HOT Spicy }

Notes:
you can add butter for a different flavor.
you can add kimchee base just a little then add cornstarch mixed with water to thicken

DAIGO KIMCHEE {DAIKON}

There is nothing better than a good appetizer on your bbq gatherings or at a party function with a iced cold ice tea or coke. When we have a big gathering wether it be a wedding, christening or a fiesta we have large tupperwares filled with this appetizer. It is very simple to make. On a side note the daikon does poses a strong ordor. You need to get use to it because this appetizer is SOOOO addicting. You can acquire all these items on your local oriental store

You will need the following items:
Jar of kimchee base
daikon { must be firm not soft with no bruised edges } { thinly sliced and bathed in salt to let the water out }
Napa or Chinese cabbage  {sliced to your taste thin or chopped}
salad oil { for some reason just a tiny bit adds flavor }
Local hot pepper -doni { if you are fortunate to acquire this or use tabasco instead }

Steps:
drain bathed daikon in water and rinse well to make sure no salt is left
mix together with the napa cabbage
add kimchee base { just enough to saltrate thru the cabbage but not to soak }
add a little salad oil and mix again
add doni or tabasco
enjoy!

Notes:
Bathe : sprinkle salt on the sliced daikon , mix thru , set aside until it sweats or the water releases
Saltrate: don't over kill the kimchee base as it is spicy and salty
Doni : local hot pepper grown in the tropics mashed and mixed in with garlic or miso { miso is my best }